Thursday, June 30, 2005
back to the salt mines
Wednesday, June 29, 2005
under the quack
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Tuesday, June 28, 2005
buzzing bog jewelry
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Monday, June 27, 2005
Saturday, June 25, 2005
form vs. function
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Tuesday, June 21, 2005
in the kitchen
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- The sauce ALWAYS tastes better when you steal a few tastes directly from the stovetop before serving everyone.
- Everything tastes better when you yourself aren't making it - same recipe, same ingredients, but when someone else prepares it, it just tastes BETTER!
- Before I start cooking I may be starving...but the smells of cooking satiates me...by the time we sit down to eat I'm often not that hungry.
- The way to make guests mouths salivate upon entering the front door: cook anything with garlic and ginger in a little olive oil. [see recipe below] Those three things together make the most delicious aroma.
- Cilantro appears to be the new basil. I HATE cilantro. So many recipes call for it these days and there's just no way I can use it! And I hate saying that because I know so many people absolutely love it. But even when I pass the cilantro in the produce section, I smell it and imagine the taste of it on my mouth and almost start to gag. Even when there is the tiniest speck of it from salsa on my chip, I'll re-dunk the chip to wash it away. I know, I'm weird.
- I love reading recipes. Love it. I imagine what the combination of ingredients will taste like. I imagine the smell of the kitchen. I can practically hear the pan sizzle when I read a recipe.
- What's the deal with artichoke? Was that thing really meant to be eaten?
- Don't even try to keep splatters from the pages of that new fancy shmancy cook book you spent way too much money on. It's just not gonna work. Enjoy those splatters. Now when I flip through the pages I know exactly what I've tried and what recipes I still need to try. AND, the pages you use pretty regularly will open up all on their own without having to look it up in the index!
- Toasted almonds rock. Add to a cookie recipe, a salad, a sundae, a veggie dish. Serve a bowl with cocktails. Toast them just to make the house smell great. Grind them up to coat chicken instead of using bread crumbs. Always keep almonds on hand.
- The following is a SURE FIRE winner to serve as an appetizer (everyone is certain I must be putting crack in these things because no one can stop eating them when I make 'em). Everytime I make them, I make more and more and they still all go at warp speed. You seriously cannot make enough:
fried wontons
Add minced garlic (~6 cloves) and ginger (~2 T.) to a pan drizzled with olive oil. When you start to smell that heavenly smell, add one small chopped onion and cook till the onion is translucent. Add one package of pork sausage. Now you want to keep working this. As the meat cooks, keep breaking it up with a spatula so that you get a pan full of small pea-size pieces. And really cook it. Get it nice and brown. The kitchen will be smelling fantastic. Once the meat is cooked, add some chopped green onion (~1 cup) and some sesame oil (don't skip this...yes it's kind of pricy...but I think this is what makes these so irresistable...drizzle a couple teaspoons...that's all you need). Stir it around and turn heat to low. In a small bowl, combine soy sauce (~1/8 cup) , corn starch (~1 rounded T.) and sugar (~1 rounded T.). Once mixed through add this to the meat mixture. Stir until the liquid mixture thickens up (when it boils) and the meat begins to stick together. Turn off heat - remove meat mixture from hot pan and put into a bowl to cool. (be sure to taste the meat at this stage...you know...just to make sure it passes the taste test...wink wink) NOW...for the assembly: Set up your assembly line. You'll need a package of small pre-made wonton skin squares, a small cup of water, a small basting brush (or paint brush that is CLEAN), your meat mixture, a spoon and a cookie sheet. Spoon about a teaspoon of meat onto the center of the wonton square. Dip your brush into the water and run the brush around the edge of the wonton square. Fold the square over and pinch the edges making a sealed triangle. Place this on your cookie sheet and continue making the rest. Once you're done assembling, drop them into a pot of hot oil and cook each side until they're golden. Serve them with sweet and sour sauce. YUM!
[there...now everyone who's asked...that's the recipe...it's really not that complicated!]
Monday, June 20, 2005
hello old friend
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Saturday, June 18, 2005
jealous much?
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Reading about everyone's prep for the Renegade Craft Fair is making me so jealous!
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If anything, I wish I could go. Maybe next year! It would be quite a haul for me...but maybe I should spend the entire year preparing for it and just go. Seems like such an incredible venue. Is there anything similar to it on the west coast?
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Finally got the bags unpacked from the San Francisco trip. I hate unpacking! Why does it take so damn long? Looks like the sun is actually coming out today. My husband and I decided to go to a movie...and the sun comes out...go figure. I hope the June gloom is breaking. I always consider it a wonderful birthday gift when the cloud cover breaks on July 1st. That and the fact that my plumeria tree usually offers it's first blooms around the first of July. I've been hard at work streamlining my website prior to the August sampler coming out. I hope those that recieve things from me and have never heard of me take the chance to visit my site. And I want to make it easier for me to add things as I develop them. My goal this summer is to develop one new thing a week. Shouldn't be hard because I have tons of ideas swimming around in my head. I just need to buckle down and work them out.
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♥ what i heart today ♥
♥ blue sky ♥ silk tree in bloom ♥ plant holders I just hung around my kitchen window ♥ peanut butter frozen yogurt ♥ waking up with baby's feet in my face ♥ the fact that i finally hung my paint rack so the little one can't "re-organize" it ♥
Friday, June 10, 2005
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just a picture post today.
Thursday, June 09, 2005
reflections + bioluminescence
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Tuesday, June 07, 2005
how in the world?!?
A group of bees decided to take up residence in one of our empty trashcans. Since my husband is allergic to bee stings (and my son may very well be too), I had to encourage them to build their home elsewhere. I carefully put the end of a hose into the trashcan, ran to the faucet (a safe distance away), turned on the water and ran inside. Once they had all gone I noticed that they left the beginnings of this honeycomb. Isn't it fantastic? They were probably only at it for a few hours and they were able to produce this piece of brilliance about the size of a slice of bread. It just baffles me. Each opening is perfectly constructed. Each angle of every hexagon is perfect. How in the world?!?!?
♥ what i heart today ♥
♥ nature ♥ cream soda ♥ the smell of barbecue in the air ♥ passion flower blooms ♥ cake batter ♥ the fact that i am finally organizing our cd collection ♥
Monday, June 06, 2005
good little shopper
but I just thought it was so damn cute
Saturday, June 04, 2005
the sampler
Friday, June 03, 2005
mumbo jumbo and painted rock
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Thursday, June 02, 2005
gurgle gurgle blub blub
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Now, keep in mind, it isn't the easiest thing - photographing fish in a tank - but I wanted to share some of the larger rocks I found.
Wednesday, June 01, 2005
ball of confusion
When I moved out of my parents’ house, everything fit in the back of my hatchback. Then, slowly, little by little, I acquired things. Okay. Not things. Let’s just be honest. I acquired junk. The last time I moved (and I would say “we”…but again, to be honest…all this junk is mine) it took the biggest moving van I’ve ever seen, my car, my husband’s truck, a friend’s truck and another friend’s minivan. Hmmm. How did this happen? I suppose it’s time to start sorting through the mess. I gotta say, most times I’m actually relieved when my son breaks something because then I don’t feel guilty throwing it away.
Someone once said:
“The only items in your house should be one of two things; functional or beautiful”
(Mies Van Der Rohe maybe? Some architect, I’m sure, because I recall hearing it from a professor while in architecture school)
God…I’ve got a LoOng way to go if I wanna follow that rule. I just hold onto things.
My dad has another great rule:
“Keep something for a year. If you don’t use it in that time, get rid of it”
I’ve been pretty good about following that one. But some things you just need more than a year to get around to. Like the pile of vintage fabric remnants from my Grandma’s house. I fear the moment when I’ll actually need something and I’ve thrown it out the day before. I also like to use things until they’re just dead, till they can’t run/stand/stay together no more. We still use the microwave oven I bought when I moved into the dorms at college. 15 years ago! (Jesus God…has it really been 15 years?!?) The other night the butterscotch sundae topping bubbled over and my husband said, “Let’s just buy a new microwave so we don’t have to clean this up.” And I’ll admit, it does take twice as long to pop a bag of popcorn. And I suppose it’s not right for things to come out frozen on one side and piping hot on the other. So I suppose it’s time. Why hold onto it?
Yes, it’s time for a clean out. The big pitch. Sift through the junk. Pile through the rubble. Of course when I drop off a carload of stuff at the Salvation Army I’m sure I won’t be able to resist going in and finding “treasures” to take the places of the ones I’ve just been relieved of.
And the band played on…